Tubing & Pad Thai Recipe

As expected, we spent the afternoon out tubing down some insanely big hills today. The snow was ideal for fast sliding and making jumps. Taylor was the only one who dared to try hitting one of the jumps out of the four of us, but she never managed to hit it. We all made trains going down the hills & nobody wiped out to the point of tears - I think that qualifies it as a successful sliding adventure.

Tonight I made the grown-ups Pad Thai, and the kids got to have grilled cheese & tomato soup. I think that Panod and I agree that tonight’s concoction scored well, so I'll go ahead and share it at the bottom of the post.

We have to share one more picture from today - I put some of the kids’ music on the iPod the other day & Ian got a hold of it tonight. We had it playing some of his Thomas the Tank Engine music and he loved it! He didn't take it off for the rest of the evening! He's dancing around with it in this picture. lol




Mock Duck Pad Thai
3/4 lb. dried rice noodles, 1/8" wide
Bowl of warm water
2 10oz. cans of mock duck, drained
4 cloves finely chopped garlic
4 slivered green onions
1/2 cup fish sauce
3/4 cup sugar
3/4 cup white vinegar
2 tsp. paprika
1/2 Tbl. fresh squeezed lime juice
2 Tbl. ground roast chili
1/2 cup oil
3 eggs - stirred
3/4 lb. beans sprouts
1/2 cup ground roasted peanuts - finely chopped
Lime wedges

Soak noodles for 30 minutes. Mix fish sauce, sugar, white vinegar, paprika, lime juice & ground roast chili together to make sauce. Set aside. Drain noodles. Pour oil into pan and heat on medium high. Pour eggs in and let set until almost cooked through. Add garlic, mock duck and sauce mixture & get to a rolling boil. Add noodles. Stir and cook for 2 minutes. Fold in the bean sprouts. You know it is done when most of the sauce is gone. Garnish with green onions, peanuts and lime wedges. Makes 6-8 servings